​​Notes for Optional Pie Crust: If you do not want to bother with a springform pan, purchase or make two small or one 10-inch oversize graham cracker or gingersnap pie crust shells. Skip the crust part of the recipe above and proceed to the fillings. Divide both fillings equally between the small pie crust shells or use same instructions for large crust and swirl. Bake at 325 F for about 40 minutes for the small crusts and 45 to 50 minutes for the large.

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